Uniquely “Healthy”
I made this Chicken Chili Casserole a few weeks ago as part of my Sunday meal prep routine and LOVED it. In fact, it was so delicious that I had to work extra hard on some mindful eating strategies I help clients with myself! Some of you are probably looking at the ingredients and thinking, “That’s not healthy” so let me explain why I consider this a good recipe for some unique reasons…
- It is packed with protein (beans and chicken!) so it is very satisfying.
- It’s easy. Sometimes we need convenience and this recipe will surely save you from ordering takeout on those busy nights.
- It has a feel of comfort food. Realistically, we can’t eat salads and grilled chicken every meal. We should enjoy our food; this recipe can help satisfy that urge for Mexican cuisine.
- You can use it as a main dish or as a side. Eat a moderate portion of only the casserole OR pair a smaller portion with a side salad or vegetable.
So for all of the above reasons, go ahead and hit SAVE to have this quick and delicious after-work dinner recipe on hand! Are you a casserole lover like me? Check out Revolution Health’s Chicken and Broccoli Casserole.
Chicken Chili Casserole Ingredients
1 lb. ground chicken, cooked
1 package (5.6 oz) Spanish-style rice, cooked
1 ½ cups shredded Mexican 4-cheese blend
1 can (16 oz), of chili beans in sauce, undrained
1 can (14.5 oz) diced tomatoes, undrained
½ cup water
Chicken Chili Casserole Directions
Heat oven to 425 degrees. Spray a 2-quart casserole dish with cooking spray. Mix chicken, rice, and ½ cup of cheese in the dish. Mix chili beans, tomatoes, and ½ cup of water in a medium saucepan. Heat to boiling. Pour bean mixture over rice mixture into the casserole, and stir to mix.
Cover and bake for 15 minutes. Sprinkle with the remaining 1 cup cheese. Bake uncovered for about 5 minutes or until cheese is melted.
